Tag: healthy food

Broccoli Salad

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Last weekend I came back from California on Sunday with just enough time to get to the grocery store and get to bed on time. Since I’m not near a major airport, I have split my flight into two and have a layover. For these flights, the only layover available was for 4 hours, which is the length of one of the flights. Needless to say, I was exhausted by the time I was home.

Due to this, my goal was to make something very easy for lunch that required minimal prep work. For this dish, I used full broccoli heads, so that had some prep work, but for the most part, it was really straight forward.

Broccoli Salad

Recipe List:

  • 2 heads broccoli
  • 1 small red onion, diced
  • 1 cup shredded carrots
  • 1 cup shredded cheese
  • Handful of dried cranberries
  • Handful of roasted walnuts
  • Your favorite creamy/thick dressing
    • I used a Avocado Green Goddess dressing

Recipe Directions:

  1. Cut broccoli heads and stem into bite-sized chunks
  2. Mix ingredients in a large bowl
  3. Add in dressing and mix until well coated
  4. Serve and enjoy!

Other Notes:

  • I added rice as a base to make this a more filling dish (and it ended up being really filling)
  • I would recommend steaming the broccoli. It was delicious as was, but I think softer broccoli would have made it easier to eat
  • I would maybe add some shredded chicken next time to make this fuller

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Yellow Rice with Lemon Garlic Chicken

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I’ve officially relocated for my new job role! Although I didn’t do much of the packing, it was a bit exhausting seeing how much stuff I have and imagining where it would all go in the new apartment. Thankfully, most items have found their place. There are a few things to put away still, but it’s coming together nicely. The kitchen was my biggest challenge! I was worried there wouldn’t be enough cabinet space for all the kitchen equipment, but thankfully the pantry is quite large, so I was able to keep some things in there.

I’m now living in a state and a city that I’ve never been in before. I was a little nervous at first and didn’t know what to expect, but the area has really grown on me, and I like it a lot. I’m excited to be somewhere new!

Although it was beautiful for my move and a few days after, the rest of the week was cloudy, rainy and cold. So, for April, I thought I’d bring a little color back with my Color Series! For April, we’re doing the color Yellow using a bit of turmeric!

Some suggested health benefits of turmeric include reducing inflammation and neutralizing free radicals in the body.

PULLED FROM CLEVELAND CLINIC

There are 3 aspects to most of my meals: the base, the veggies, and the protein. For the veggies this week, I diced up yellow bell pepper and yellow squash and sauteed them. Check out the recipe below to bring a little yellow to your meals!

Product Recommendations:

  • I use large reusable storage bags which are great for marinades and cutting down on waste – Stasher 1/2 Gallon Bags

Yellow Rice with Lemon Garlic Chicken

Rice Recipe List:

  • 2 cups long grain white rice
  • 2 tbsp butter
  • 1 small/medium onion, diced
  • 1 tbsp minced garlic (4 cloves)
  • 1 tsp turmeric powder
  • 3 cups vegetable stock
  • salt and pepper to taste
  • parsley to garnish

Chicken Recipe List:

  • 1 pack boneless, skinless, chicken breast
  • 1 lemon
  • 1 tbsp minced garlic (4 cloves)
  • 1-2 tbsp olive oil

Rice Recipe Directions:

  1. Rinse rice until water runs clear
  2. Melt butter in pot over medium heat. Sauté onion and garlic until fragrant (1-2 minutes).
  3. Add turmeric powder and combine. Stir in rice until lightly toasted and well coated.
  4. Mix in vegetable stock, salt, and pepper, and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.
  5. Remove from heat and allow to cool for 5 minutes before fluffing. Add parsley to garnish.

Lemon Garlic Chicken Directions:

  1. Cut chicken into 1-inch cubes
    • If breasts are thick, slice in half to thin
  2. Slice lemon into 4 wedges
  3. In 1/2-gallon bag, add chicken, lemon juice, lemon wedges, olive oil, garlic.
  4. Allow to marinate for 1-hour minimum. Then cook.

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